Spicy Thai Chicken and Coconut Soup
1 1/2 tb Chile Oil 1 Red Onion, Diced 2 Stalks Lemongrass, Very - Thinly Sliced 1/2 Red Bell Pepper, Julienne 1/2 Yellow Bell Pepper, Julienne 3 Habanero Chiles, Stems - Removed, F...
Ingredients
- 11/2 tb chile oil
- 1red onion, diced
- 2stalks lemongrass, very
- 1/2yellow bell pepper, julienne
- 3habanero chiles, stems
- 1/2head garlic, minced
- 1/4lbshitake mushrooms, thinly
- 21/2 c chicken stock
Directions
- 1
1 1/2 tb Chile Oil 1 Red Onion, Diced 2 Stalks Lemongrass, Very - Thinly Sliced 1/2 Red Bell Pepper, Julienne 1/2 Yellow Bell Pepper, Julien
- 2
Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently
- 3
Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes
- 4
Turn the heat to very low and stir in the coconut milk, stock and chicken
- 5
Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender
- 6
Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve
- 7
Heat Scale: Very Hot From: Chef Bradley Koehler, New England Culinary Institute
- 8
First Place Professional, 1991 Chile Pepper magazine, October 1993